8/3/2019 Sauce and Soup Magic_class Handout

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Soup and Sauce Magic@ Sandy Bosch store, October 19, 2011, Rhonda Hair

Page numbers are from Chameleon Cooking: Cooking Well With What You Havehttp://www.theprovidenthomemaker.com

Quick Gravy (Thin White Sauce)- pg. 351 cup milk, water, or broth1 Tbsp. cornstarch OR 2 Tbsp. flour

Combine the two in a jar with a tight-fitting lid. Shake like mad to mix them smoothly. Heat toboiling, either in a saucepan or in the microwave. Add salt and pepper to taste, along with anyherb, spice or chicken/beef bouillon if you want. For a good meaty flavor, cook this in a pan

with fond stuck in it.Cheese Sauce Stir in cup shredded cheese until smooth. Also good with a little mustardor hot sauce. If its too thick, stir in a little more milk. Serve over broccoli, baked potatoes, orchips for nachos; with olives, chilies, chicken, and a little oregano or chili powder if you want.Pour over sliced potatoes with a little sliced/chopped onion, and bake 1 hour at 350 degrees tomake scalloped potatoes. Ham or bacon is good in that, too.

Cream of Chicken Soup -Substitute for a can of condensed soup. Double the amount offlour or cornstarch in the recipe above, add 1 chicken bouillon cube or 1 tsp. chicken bouillongranules, and tsp. sage or poultry seasoning. Stir in c. chopped chicken if you have it.

Cream of Mushroom Soup-one cans worthUse the liquid from a can of mushrooms for part of the water. Double the amount of flourabove, use 1 beef bouillon cube or 1 tsp. beef bouillon granules, add a pinch of thyme and garlicpowder. Stir in the mushrooms, chopped. Fresh mushrooms are good, if you have them.

Sausage Gravy: Cook 1 small patty (about 2 oz.) sausage in a small skillet. When browned,crumble it, then mix in the ingredients for Quick Gravy. Bring to a boil, to thicken it. Serve over

biscuits, rice, toast, or mashed or baked potatoes. For a different flavor, substitute a can (or cup) cooked chicken, or tuna,beef, or thinly sliced deli meat.

WHITE SAUCE CHART - pg. 36Thin Medium ThickFor scallopedpotatoes,as a base for cream

soups, sauce,cheese sauce, syrupor glazes ifsweetened

For creamedvegetables, thickergravy; pudding or

fruit sauce- add 2-4T. sugar

Thicker versions ofanything- creamof__ condensed

soup, base forsouffl; cream piesor fruit sauce ifsweetened

1 T. fat1 T. flour t. salt1 cup milk

2-3 T. fat2-3 T. flour t. salt1 cup milk

3-4 T. fat4 T. flour1/4 t. salt1 cup milk

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8/3/2019 Sauce and Soup Magic_class Handout

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Other liquids can be used in place of milk; water, fruit juice, or broth work the same. Examplesof fats include butter, margarine, oil, bacon drippings. Melt fat in a saucepan, or in a pan you

just cooked meat, to get the yummy brown bits (called fond) for flavor and color. Stir in flourand salt. Add milk and whisk together. Heat over medium until thick and bubbly. For anothercooking method, see Quick Gravy, pg. 35.

With white sauce, the concept is that flour or cornstarch will thicken things. Thethicker you want it, the more you use. The only tricks are in knowing which amount of thickenerto use and knowing how to avoid lumps (stir thickener with an equal amount of water tomake a smooth paste or cook with fat, above- if it ends up lumpy, blenders and fine-meshsieves are your friends!). 2 Tbsp. flour per cup of liquid gives a good medium sauce consistency,so go down or up from that depending on what you want. Serve over meat, rice or other grains,pasta, spaghetti, potatoes, or toast.

-Add anyherbs or spices that sound good (use The Sniff Test!- pg.10)-Add in c.-c. sliced/chopped/crumbled meat (tuna, chicken, beef, sausage, etc.) orhardboiled eggs (good on toast for breakfast).-Mix in a skillet with fond to make gravy.

-Add anychopped veggies you want (olives, mushrooms, celery, broccoli, spinach, artichokes,tomatoes, capers).-For Sweet and Sour Sauce, skip the fat, use ratios from Thin White Sauce. Saute onesliced onion, then top with the juice from a can of pineapple (or orange juice) for part of theliquid, an equal amount of vinegar and sugar (i.e. c. juice, c. vinegar, c. sugar), the flouror cornstarch, tsp. garlic powder, 1 T. fresh grated ginger (1 tsp. if dried). c. ketchup isgood in this. Serve with the canned pineapple chunks over rice and chicken or other meat.Make Lemon or Orange Chicken by using orange or lemon juice, and increasing it to cup,reducing vinegar to c. Add c. toasted sesame seeds (opt.)-Make Teriyaki Sauce adding Asian flavors to a sweet thin white sauce: 1 Tbsp. flour, c.soy sauce, c. sugar, 2 Tbsp. vinegar, 2 tsp. fresh grated ginger (3/4 tsp. dried), 1/8 tsp. redpepper flakes (opt.)

-Use cornstarch instead of flour; you only need half as much (1T. cornstarch= 2T. flour)Arrowroot, potato starch, or other flours will also work. Arrowroot, tapioca, and Ultra Gel willnot break down with freezing and thawing (good for make-ahead freezer meals); cornstarch andflour will.

Apple Cider Syrup (Lower Sugar) - pg. 1091/2 c. sugar1 c. apple cider or apple juice1 Tbsp. cornstarch1 Tbsp. lemon juice1/2 tsp. cinnamon2 Tbsp. butter

Mix together the sugar, cornstarch, and cinnamon. Stir in apple and lemon juices. Cook andstir until thickened and bubbly, then cook 2 minutes more. Remove from heat and stir in butteruntil melted. Makes about 1 1/3 cups. Notice this is a variation of Thin White Sauce.If it gets too thick, stir in a little more juice. If you want it thinner next time, reduce cornstarchto 2 tsp.Try other flavors of juice & spices; you can omit butter and lemon juice. Its also good using

water, brown sugar, and maple flavor.